Dietary Sodium and Cardiovascular Disease

Abstract

Although an essential nutrient, higher sodium intake is associated with increasing blood pressure (BP), forming the basis for current population-wide sodium restriction guidelines. While short-term clinical trials have achieved low intake (<2.0 g/day), this has not been reproduced in long-term trials (>6 months). Guidelines assume that low sodium intake will reduce BP and reduce cardiovascular disease (CVD), compared to moderate intake. However, current observational evidence suggests a J-shaped association between sodium intake and CVD; the lowest risks observed with 3-5 g/day but higher risk with <3 g/day. Importantly, these observational data also confirm the association between higher intake (>5 g/day) and increased risk of CVD. Although lower intake may reduce BP, this may be offset by marked increases in neurohormones and other adverse effects which may paradoxically be adverse. Large randomised clinical trials with sufficient follow-up are required to provide robust data on the long-term effects of sodium reduction on CVD incidence. Until such trials are completed, current evidence suggests that moderate sodium intake for the general population (3-5 g/day) is likely the optimum range for CVD prevention.

WITHDRAWN: Greater Adherence to Dietary Guidelines Reduces the Risk of Cardiovascular Diseases in Chinese Patients with Type 2 Diabetes Mellitus: A Case-Control Study

“…Apart from pharmacological treatment, dietary modification is a fundamental therapy for selfmanagement of diabetes [4]. Previous studies have consistently reported an inverse association between the risk of CVD events and the consumption of individual food items such as fruit [5], vegetables [6], whole grains [7], seafood [8], whereas unprocessed red/processed meat [9] and salt [10] are positively associated. By thinking about the multiple dietary exposures' complexity and interrelations, overall dietary pattern analysis, which involves series methods to assess diets comprehensively, might be more informative about the role of diet for the etiology of diet-related diseases than single food item analysis [11].…”

Salt Consumption and Health

“…Tuz tüketimi ile kardiyovasküler hastalık arasındaki ilişkinin değerlendirildiği çalışmalarda, en düşük ve en yüksek risklerin sırasıyla 3-5 g/gün ve <3 g/gün tuz tüketimi ile oluştuğu rapor edilmiştir. 79,80 Kalp hastalarında aşırı tuz kısıtlamasının ölüm riskini artırdığı düşünülmektedir. 81,82 Tuzun sadece sodyumdan ibaret olmadığı, klorun da vücut çalışmasında önemli işlevleri olduğu söylenmektedir.…”

Greater Adherence to Dietary Guidelines were Associated with Lower Risk of Cardiovascular Diseases in Chinese Patients with Type 2 Diabetes: A Case-Control Study

“…Apart from pharmacological treatment, dietary modi cation is a fundamental therapy for selfmanagement of diabetes [4]. Previous studies have consistently reported an inverse association between the risk of CVD events and the consumption of individual food items such as fruit (Aune et al, 2017), vegetables [6], whole grains [7], seafood [8], whereas unprocessed red/processed meat [9] and salt [10] are positively associated. By thinking about the multiple dietary exposures' complexity and interrelations, overall dietary pattern analysis, which involves series methods to assess diets comprehensively, might be more informative about the role of diet for the etiology of diet-related diseases than single food item analysis [11].…”